- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chopped onion
- 1 bulb garlic cloves, chopped
- 1 (16 ounce) package dry lentils
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can crushed tomatoes
- 2 quarts water
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 dash paprika
- salt to taste
- black pepper to taste
- 2 cups sliced carrots
- 2 cups sliced celery
- Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
- Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.
03/26/2017
recipepes.com
Lentil Chili, recipe
PT15M
PT1H
5
455 calories
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